Minestrone with Wholegrain Pasta

Name: Minestrone with Wholegrain Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 1 cup wholegrain pasta; 1 piece onion; 2 piece carrots; 2 piece celery; 1 piece zucchini; 400 gram canned diced tomatoes; 4 cup vegetable broth; 1 cup spinach; 2 clove garlic; 2 tablespoon olive oil; 1 teaspoon basil; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Cozy, fiber-rich minestrone to support gentle digestion and plant variety.

High Fiber Protein Rich Gut Diversity Supporting

90%

Match for Gut Health

This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.

Coming soon: personalization based on your profile and/or your gut microbiome test results.

Recipe description

Warm and satisfying, this Minestrone with Wholegrain Pasta blends colorful vegetables with hearty wholegrain pasta for a fiber-rich bowl. The varied plant ingredients bring a gentle mix of prebiotic fibers and polyphenols that support steady digestion and help nourish a diverse gut microbiome, without overpromising results. Rich in plant diversity, this soup fits into balanced everyday eating, offering nourishment from vegetables and whole grains. It’s easy to customize with seasonally available produce, and it scales from quick weeknight meals to meal-prep lunches.

May 29, 2026

Prep 15 min Cook 30 min Easy

Why this recipe fits you

Rich in fiber from legumes, vegetables, and whole grains.
Includes colorful plant foods that support dietary diversity.
Balanced with protein, healthy fats, and slow carbohydrates.

Gut Health Score

🌿 Fiber diversity

🍇 Polyphenol density

🧬 Diversity support

🛡️ Inflammation support

🫧 Fermentation support

⚖️ Blood sugar stability

Ingredients

2 servings

Pasta, whole grain 1 cup

Onion, spring 1 piece

Carrot 2 piece

Celery 2 piece

Zucchini 1 piece

canned diced tomatoes 400 gram

vegetable broth 4 cup

Spinach 1 cup

Garlic 2 clove

Oil, olive 2 tablespoon

Basil 1 teaspoon

Salt 0.5 teaspoon

black pepper 0.25 teaspoon

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sauté for 5-7 minutes until softened.

Add minced garlic and chopped zucchini to the pot, cooking for an additional 2 minutes until fragrant.

Pour in the canned diced tomatoes and vegetable broth; stir to combine and bring to a boil.

Add the wholegrain pasta, reduce heat, and simmer for 10-12 minutes or until the pasta is al dente.

Stir in spinach, basil, salt, and black pepper; cook for another 2-3 minutes until the spinach wilts.

Serve hot, garnished with additional basil if desired.

Nutrition

420 kcal Calories

15 g Protein

60 g Carbohydrates

12 g Fiber

8 g Sugar

14 g Fat

2 g Saturated fat

1.0 g Salt

FAQ

Is this Minestrone vegan as written, or can I add dairy?

The recipe is plant-based and vegan as written. If you want creaminess, use olive oil or a dairy-free cream alternative; avoid dairy if you want to keep it vegan.

Can I make this gluten-free?

Yes. Use gluten-free wholegrain pasta and ensure the broth is gluten-free.

How long does it take to make?

Prep about 10–15 minutes; simmer 25–35 minutes; total around 35–50 minutes.

How many servings does it make?

About 4–6 servings, depending on portion size.

Can I add beans or other protein?

Yes, add canned or cooked beans (white beans, chickpeas) for extra protein.

How should I store leftovers?

Cool and refrigerate in an airtight container for 3–4 days. Freeze for 2–3 months.

What vegetables work best?

A mix of colorful veggies (carrots, celery, zucchini, tomatoes, leafy greens). Use seasonal produce.